HERMIT BARS
Rich with molasses, hermit bars are spicy, old-fashioned treats that keep for days. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.
HERMIT BARS
Categories Mixer Dessert Bake Kid-Friendly Quick & Easy Back to School Raisin Walnut Potluck Molasses Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24 cookies
Number Of Ingredients 12
Steps:
- In a bowl whisk together the flour, the baking soda, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar, beat in the egg, and beat in the molasses. Add the flour mixture, beating the mixture until it is just combined, and stir in the raisins and the walnuts. Spread the mixture in a buttered and floured 13- by 9-inch baking pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until a tester comes clean. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.
HEALTHY HERMIT BARS
Hermit bars are basically an old fashioned spice cookie baked into a soft, chewy bar filled with raisins and nuts. They're said to date back to the late 1800s when the wives of New England sailors would make these for their husbands to take out to sea because they traveled so well. These are made with 100% whole grains, Omega rich almonds and walnuts, and magnesium rich molasses and Demerara sugar.
Provided by YummySmellsca
Categories Bar Cookie
Time 48m
Yield 1 9" pan, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F and line a 9" pan with parchment.
- Whisk together the flaxseed and coffee in a small bowl. Let stand 10 minutes.
- In a large bowl beat together oil, sugar, salt and molasses until well combined.
- Add vanilla and the flax mixture and beat in well.
- Stir in the flour, cornstarch, baking powder, cinnamon, cloves, nutmeg, allspice, ginger and cardamom until well combined.
- Fold in the raisins and nuts.
- Spread in the pan and bake for 15-20 minutes (I usually do 18).
Nutrition Facts : Calories 151.9, Fat 7.2, SaturatedFat 2.4, Sodium 80.7, Carbohydrate 20.9, Fiber 2.4, Sugar 8.8, Protein 3
HERMIT BARS WITH BROWN-SUGAR ICING AND CANDIED GINGER
These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name seems to imply, the bars are best after being hidden away for a day or two, when the flavors have had a chance to deepen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen 2-inch squares
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set pan aside. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add sugar; beat until light and fluffy. Beat in egg, yolk, and molasses.
- Add flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
- Spread dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating pan halfway through. Remove from oven; let cool completely in pan before icing.
- Drizzle with icing, and then sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
HERMIT BARS
Make and share this Hermit Bars recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
- In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt.
- With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Mix in the raisins and walnuts.
- Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes.
- Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.
Nutrition Facts : Calories 191.7, Fat 7.6, SaturatedFat 2.9, Cholesterol 25.7, Sodium 80.9, Carbohydrate 29.5, Fiber 1, Sugar 16.8, Protein 2.9
HERMIT BARS WITH BROWN SUGAR ICING AND CANDIED GINGER
Steps:
- Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.
- Add the flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
- Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.
- Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
- Brown Sugar Icing
- Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.
SPICY HERMIT BARS
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
- Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.
HERMIT BARS FROM THE FAT WITCH
This recipe comes from The Fat Witch Bakery in New York. I just made a batch for Mr. Paul, and he said they were outstanding, in between mouthfuls. Hope he leaves me one or two.
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 12
Steps:
- Grease a 9 x 9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat oven to 350.
- Cream the butter and sugar til fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.
- Measure the flour, cinnamon, baking soda, cloves, nutmeg, and salt and sift together into the batter. Mix the batter gently until well mixed and no trace of dry ingredients remains. Stir in the raisins and nuts, if desired, by hand. Spread batter evenly into prepared pan.
- Bake for 22 minutes or til a toothpick inserted in center comes out clean or with only crumbs, not batter, sticking to it. The edges should be starting to pull away from the sides of the pan. Note: I used and 8 x 8 inch pan and had to add about 5 minutes more cooking time, but that's just me. If I would have used a 9 x 9 inch pan, maybe the 22 minutes would have been fine.
- Remove from oven and cool on rack for 1 hour. Cut just before serving. Makes 12 to 16 bars.
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